Yummie factor: 8.5
Italian cooking.
Steps:
1. Stuffing: stir fry onions, dried-tomatoes, garlic, coriander-leaves, Italian cheese e.g. parmigiano/pecorino (optional)
2. Remove the bones from chicken legs, stuff the meat, wrap with Italian ham (e.g. pancetta / prosciutto / Parmaham), tie with string. Fry the chicken (using mix of butter and oil).
3. The sauce: stir fry (olive oil) garlic, shallots, carrots, celery. Add chicken stock, tomato pulp, wine. Simmer gently (minimum fire) 30min. Separate the sauce using strainer, thicken the sauce with butter.
Presentation: cut across the legs. Serve with (mash)potatoes, the sauce/vegetables and pine nuts.
Note: based on one of favourite recipes from Bruno Loubet, my favourite French chef.
b:brunoklein
Italian cooking.
Steps:
1. Stuffing: stir fry onions, dried-tomatoes, garlic, coriander-leaves, Italian cheese e.g. parmigiano/pecorino (optional)
2. Remove the bones from chicken legs, stuff the meat, wrap with Italian ham (e.g. pancetta / prosciutto / Parmaham), tie with string. Fry the chicken (using mix of butter and oil).
3. The sauce: stir fry (olive oil) garlic, shallots, carrots, celery. Add chicken stock, tomato pulp, wine. Simmer gently (minimum fire) 30min. Separate the sauce using strainer, thicken the sauce with butter.
Presentation: cut across the legs. Serve with (mash)potatoes, the sauce/vegetables and pine nuts.
Note: based on one of favourite recipes from Bruno Loubet, my favourite French chef.
b:brunoklein
Comments
Post a Comment